21 May 2015

Miso soup variation

"Vegetables with Shinshu miso"
「野菜・信州味噌」

"Seaweeds with fried tofu in Sinshu red miso"
「海藻と油揚げ・吟醸赤味噌」

"Vegetabes with Shinshu miso"
「ズッキーニ、大根、人参・信州味噌」

"Clear soup; seaweeds with egg tofu"
「海藻と卵豆腐の吸い物」

"Aubergine with fried tofu in Shinshu ginjo miso"
「ナスと油揚げ・信州吟醸味噌」

Miso soup is something Japanese people have everyday with rice.  Of course it depends on family but some people have them every meal, in the morning and evening.  My family usually have them in the morning.

There is rough rule for ingredients of the soup; that you need to put two to three ingredients that match well together.  There are varieties of miso throughout Japan depending on the region.  I love the Miso from Shinshu; around Nagano.

「味噌汁」実家は味噌汁を毎日飲む家ではなく、ご飯の時の朝に頂いていた。考えてみれば、香港のスープは3時間以上煮込むのに、味噌汁とはなんて短時間で美味しく出来るものだろうと感心する。

昨年信州味噌の味比べを買って以来、味噌汁を作るのが楽しくなってきた。私は地元の麦味噌があまり好きではなく、信州の合わせ味噌が好み。

昨日投稿の料理で出る、ズッキーニのくりぬきのような野菜くずをとっておいて、具にすることが多い。

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